Chickpea, aubergine and spinach coconut curry
A creamy, fragrant vegan curry with roasted aubergine, chickpeas and spinach in a spiced coconut sauce — weeknight comfort food.
This coconut-based vegan curry balances rich roasted aubergine with hearty chickpeas and a hit of green from spinach. It’s comfort food that’s quick enough for a weeknight but tasty enough for company.
The aubergine is given a quick salt rest to caramelise properly — a small extra step that makes a big difference to texture and flavour. Serve with pilau rice or warm flatbreads.
Ingredients
- 1 aubergine — about 400 g, cut into 2 cm cubes
- salt — to taste; use about 1 tsp for aubergine resting
- 1 brown onion — medium, finely chopped
- 4 garlic cloves — peeled and minced
- 30 g fresh ginger — peeled and grated
- 1 red chilli — de-seeded and finely chopped (optional)
- 30 ml rapeseed oil
- 5 ml ground cumin
- 10 ml ground coriander
- 5 ml turmeric
- 5 ml smoked paprika
- 400 g tinned chopped tomatoes — 1 tin
- 15 ml maple syrup
- 300 ml vegetable stock — hot
- 400 g tinned chickpeas — drained weight about 240 g
- 400 ml coconut milk — full-fat gives best texture
- 100 g spinach — baby spinach
- 5 ml garam masala — to finish
- black pepper — freshly ground, to taste
- 15 g fresh coriander — roughly chopped
- 1 lemon — juice of half, wedges to serve
Instructions
Toss the aubergine cubes with 1 tsp salt in a colander and leave to sit for 20 minutes to draw out moisture.
While the aubergine rests, finely chop the brown onion, peel and mince the garlic cloves, grate the fresh ginger and finely chop the red chilli.
Pat the aubergine dry with kitchen paper to remove the released moisture — this is essential for good colour.
Heat 1 tbsp rapeseed oil in a large frying pan over a medium-high hob. Add the aubergine in a single layer and fry until deep golden and tender, about 8–10 minutes, turning occasionally. Transfer to a plate.
Add the remaining 1 tbsp rapeseed oil to the pan. Gently fry the brown onion over medium heat until soft and translucent, 6–8 minutes.
Stir in the garlic cloves, fresh ginger, red chilli, ground cumin, ground coriander, turmeric and smoked paprika. Cook for 1–2 minutes until fragrant, stirring constantly so the spices don't burn.
Pour in the tinned chopped tomatoes, add the maple syrup and the hot vegetable stock and bring to a gentle simmer for 3–4 minutes to meld flavours.
Return the fried aubergine to the pan, then add the tinned chickpeas and coconut milk. Stir, bring to a gentle simmer and cook uncovered for 15 minutes until the sauce is slightly reduced and glossy. Season with salt and black pepper to taste.
Stir in the spinach and cook for 1–2 minutes until just wilted.
Remove from the heat, stir through the garam masala and most of the fresh coriander, then squeeze over the juice of half a lemon. Taste and adjust seasoning. Scatter remaining coriander and serve with lemon wedges.
Tips
- Salting and patting the aubergine is the single best trick to stop it going mushy — don’t skip it unless you’re desperate.
- If you prefer a thicker sauce, simmer for an extra 5–8 minutes; for a looser curry add 50–100 ml vegetable stock.
- Make ahead: flavours deepen after a day — refrigerate in an airtight container for up to 3 days and gently reheat.
- To keep it oil-light, roast the aubergine in a 200°C fan/220°C conventional oven for 20–25 minutes instead of frying.
- Check the salt only after the coconut milk is added — it buffers seasoning and can make a sauce taste bland if you season too early.
Substitutions
tinned chickpeas → 400 g cooked dried chickpeas (cooked weight), use same quantity
Stays closecoconut milk → 200 ml coconut milk + 200 ml unsweetened soya milk for lighter texture
Noticeably differentaubergine → 2 medium courgettes, cut into thick half-moons (cook time slightly shorter)
Noticeably differentmaple syrup → 1 tsp brown sugar if you don't have maple syrup
Stays close
Nutrition
Per serving · estimated
- 430
- Calories
- 7 g
- Protein
- 38 g
- Carbs
- 28 g
- Fat
- 6 g
- Fibre
- 7 g
- Sugar
- 550 mg
- Sodium
FAQ
Can I make this oil-free?
Yes — roast the aubergine in the oven at 200°C fan/220°C conventional for 20–25 minutes on a lined baking tray and sauté the onion in a few tablespoons of stock instead of oil.
Will the coconut milk split when simmering?
If you simmer very hard it can separate. Keep the heat gentle and simmer uncovered to reduce slowly; finish off with a short off-heat rest if needed.
Can I freeze the curry?
Yes — cool completely and freeze in a suitable container for up to 3 months. Defrost overnight in the fridge and reheat thoroughly on a low heat, stirring occasionally.
How can I make it spicier or milder?
Adjust the red chilli amount or add a pinch of chilli flakes while sautéing. To tone it down, remove the seeds from the chilli or stir in a spoonful more coconut milk before serving.
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